Pinoy Style Chicken Curry

Last night, I was thinking  again of what to cook for the next day and I remember a good friend of mine sent me a bottle of curry powder from Manila as requested.  With chicken curry on my mind, I visited some sites for the recipe and at least I found one of which I can consider giving a try as it seemed truly  delectable and the best thing is  all ingredients are available in my kitchen cupboard.  This was my first time to cook the dish that I did  follow what is in the recipe.

Going through the recipe,  indeed  Pinoy Style Chicken Curry is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Only additional vegetables were added and the taste was spiced-up to increase flavor.  And now that I’ve tried the dish by myself   I must say that the recipe is truly a wonderful dish that is worth trying. Thanks to the one who had shared his recipe, I’ll not be making any adjustment on it as for me it’s perfectly alright.


Chicken Curry


  • 2 lbs chicken, cut into serving pieces
  • 1 big potato, chopped
  • 1 tbsp garlic, minced
  • 3 stalks of  celery, chopped
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, cut into strips
  • 1 cup water
  • a pinch of msg.& maggi magic sarap

Cooking Procedure

  1. Pan-fry the potato and set aside
  2. Pan-fry the chicken and set aside
  3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
  4. Add the pan-fried chicken, fish sauce, and curry powder
  5. Add water and simmer until the chicken is tender
  6. Put-in the red bell pepper, celery and pan fried-potato then simmer for 5 minutes
  7. Add the coconut milk and mix well, season with msg. & maggi magic sarap if desired. Simmer for 5 minutes.
  8. Serve with hot steamed rice. Share & Enjoy.

Number of servings (yield): 6

Footnote: Recipe excerpted from


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